Sushi Chef

O-Ku Sushi Nashville•Nashville, TN

About The Position

Now Offering a Signing Bonus for Sushi Chefs & Sushi Rollers! We are currently seeking experienced Sushi Chefs and Sushi Rollers to join our team. We are offering a $1,000 signing bonus to qualified candidates: $500 after 90 days of employment and an additional $500 after six months. If you’re passionate about your craft and looking to join a supportive, fast-paced team, we’d love to hear from you. HOSPITALITY STARTS HERE: Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart! WHY US: Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. THE ROLE: You are a talented, passionate and creative Sushi Chef with the fire inside to delicately slice up any fish that swims your way. Every ounce of love goes into each piece of nigiri you prepare, ultimately creating a party for taste buds.

Requirements

A minimum two years’ experience in kitchen preparation and line cook experience
Have a positive energy, be ready to assist fellow support staff and work as a team player
Must be able to speak, read and understand basic cooking directions
Ability to communicate effectively with managers, employees, and all guests
A flexible schedule to work days, nights, weekends and holidays
Constant standing/walking with occasional stooping, kneeling, pushing, pulling, or lifting

Responsibilities

Accurately and efficiently prepare the highest quality of sushi for our guests; compiling consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures while assuming 100% responsibility for quality of products served
Provide training and guidance to other members regarding sushi culinary cooking procedures and plating
Prepare and present all food items, hot and cold per sushi outlet standards and norms
Maintains a clean and sanitary workstation area including tables, shelves, refrigeration equipment, and adhere to all DHEC regulations for cleanliness and sanitation
Closes the kitchen properly and follows the closing checklist for kitchen stations
Promptly report all product shortages, equipment problems or food quality issues to Chef